Baking · serves 2
Gingerbread Biscuits
Molasses and peanut butter in the dough. Eight minutes and they hold a cut shape.
Ingredients
- 1 tbsp apple cider vinegar
- 55g butter, softened
- 3 tbsp molasses or treacle
- 70g peanut butter
- 110g brown sugar
- 1/4 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 55g wholemeal flour
- 120g plain flour
Method
- Whisk vinegar, butter, molasses, peanut butter, sugar, salt, spices and soda until light.
- Both flours in, stirred to a dough that holds its shape without feeling dry.
- Roll to 3mm between two sheets of baking paper.
- Cut shapes quickly — this dough dries out and cracks if it sits.
- On a lined tray 5cm apart, then 5 minutes in the freezer. Cold dough keeps sharp edges.
- 180°C for 8 minutes, until just brown at the edges.